22-year-old bush vineyard on a slight westerly orientation, with rows planted in southeasterly and north-westerly directions. The soil is mostly Swartland shale with medium potential. Supplementary irrigation was provided to ensure stress-free ripening.
The 2017 vintage was very healthy and dry, and the Chenin Blanc could be harvested at lower sugars for optimum ripeness, between mid-January and early-February at an average of 22.5°. Balling.
The grapes were destemmed and crushed into static drainers for a few hours of skin contact. Only free run juice was used. After cold settling over night, it was inoculated with selected yeast. Fermentation was colder than usual to capture upfront fruit flavors. The wine was left on primary lees for 12 months before it was racked and prepared to be bottled.
Alcohol: 12.5 vol %
Residual Sugar: 4.1 g/l
Total Acidity: 6.0 g/l